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Roasted Vegetables With Coffee Rub

Roasted Vegetables With Coffee Rub

Coffee Rubs add dimension to any mixture of roasted vegetables for a side dish that is at once nutritious and savory. You will love the simple preparation and the versatility of this vegetable dish. Serve it alongside meats or classic Holiday meals for a welcome and tasty variation. We love Roasted Vegetables with Coffee Rub on their own, with a good country bread and cheese, and we have been known to toss them into a stew on numerous occasions. Experiment with your own mixture of vegetables. To turn them into a meal: add 1 15 oz can kidney beans for a protein rich dish on the go. 
Ingredients (for 4 generous servings) ~ Substitute any tasty vegetable that suits your fancy!
1 Peeled sweet potato. Diced.
5 Fingerling potatoes. Diced.
2 Red bell peppers. Seeded. Diced.
1 Butternut squash, cut into bite-size cubes.
1 Red onion. Quartered and separated.
1 TBSP Coffee Rubs for Vegetables
2 TBSP chopped rosemary. Fresh is best. 1 TBSP if dried.
1/4 Cup olive oil
2 TBSP balsamic vinegar
Sea salt and ground pepper to taste
Method ~ 
1- Preheat oven to 475 degrees.
2- Combine the sweet and fingerling potatoes, red bell peppers, butternut squash and onion in a large bowl. 
3- In a separate bowl, combine Coffee Rubs for Vegetables, rosemary, olive oil and vinegar. Sprinkle with salt and pepper. 
4- Pour the oil and vinegar mixture over vegetables. Toss until well coated. 
5- Spread evenly on a large roasting pan.
6- Roast for 30 to 40 minutes, stirring about every 10 minutes or so. Vegetables are ready when slightly browned.

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